Some nights call for the kind of supper that practically fixes itself, and this slow cooker 4-ingredient alfredo ravioli is just that sort of meal. It leans on a few handy store-bought ingredients, but once they come together in the cooker, you get a creamy, cozy dish that tastes like more effort than it takes. This is the kind of simple family supper Midwestern home cooks have always appreciated: warm, filling, and easy on a busy day when everybody is hungry at once.
Serve this rich ravioli with a crisp green salad, steamed broccoli, or simple green beans to balance the creamy sauce. A basket of garlic bread or buttered toast is mighty welcome for scooping up every bit of alfredo, and if you like, a little extra Parmesan and black pepper at the table make it feel just a touch more special.
Slow Cooker 4-Ingredient Alfredo Ravioli
Servings: 6
Ingredients
1 bag (25 ounces) frozen cheese ravioli
Directions
1. Spoon enough of the alfredo sauce into the bottom of the slow cooker to lightly coat it.
2. Add half of the frozen ravioli, then spoon over half of the remaining alfredo sauce. Sprinkle with half of the mozzarella and half of the Parmesan.
3. Repeat the layers with the rest of the ravioli, remaining sauce, and the rest of the cheeses.
4. Cover and cook on low for 3 to 4 hours, until the ravioli are tender and the sauce is hot and bubbling around the edges.
5. Let it sit for 10 minutes before serving so the sauce can settle slightly, then spoon into bowls and serve warm.
Variations & Tips
Add a little protein: If you want to make it heartier, stir in cooked shredded chicken or browned Italian sausage between the layers. It stretches the dish nicely when you have extra hungry folks at the table.
Work in some vegetables: A layer of baby spinach or a few handfuls of steamed broccoli tucked in near the end can bring a little color and freshness to this creamy supper without making it fussy.
Watch the cooking time: Slow cookers can vary plenty from one kitchen to the next, so begin checking around the 3-hour mark. You want tender ravioli, not overly soft pasta, and a gentle rest before serving helps the sauce thicken up just right.
